Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Clean Burn Help

I came across the term clean burn on here and as I understand it, it is done to clean the grill. I couldn't find any suggestions on how to do one. Could some one tell me how to do one on a small. Thanks for all your help.

Don't forget to throw greasy grid, daisy wheels, whatever needs cleaning in (as long as it can take the heat). If you're also cleaning ceramics like a platesetter or stone, remember that anything that blocks the flame (like a grid) interferes with the cleaning.

XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

I just did a clean burn recently after several low and slow cooks of ribs and a butt. The inside of my egg gets nasty, and I like to clean it out before it affects the flavor of other cooks, like chicken or pizza.

I am really nervous about a clean burn. My ceramic stone is full of oil/grease and may just end up buying a new one.

What are the bad affects if any of not cleaning out the egg? Will it eventually get so bad that it will affect the flavor of the food coming off of it?

I live in a residential neighborhood and tried a burn last week but too much smoke. Allot of members said to do it at night but there was allot of smoke coming out of the egg,. My egg is only ~ 10 feet from my house on the lawn and about 3 feet from a wooden deck that is elevated higher than the egg. I am afraid of sparks/embers hitting the house/deck with a high heat burn. I can not move the egg as it is on the lawn and can not be rolled.

I am really nervous about a clean burn. My ceramic stone is full of oil/grease and may just end up buying a new one.

What are the bad affects if any of not cleaning out the egg? Will it eventually get so bad that it will affect the flavor of the food coming off of it?

I live in a residential neighborhood and tried a burn last week but too much smoke. Allot of members said to do it at night but there was allot of smoke coming out of the egg,. My egg is only ~ 10 feet from my house on the lawn and about 3 feet from a wooden deck that is elevated higher than the egg. I am afraid of sparks/embers hitting the house/deck with a high heat burn. I can not move the egg as it is on the lawn and can not be rolled.

I live in a townhouse(middle unit) and have my egg in a nest that sits approximately 18-24 inches from vinyl siding. I have done multiple pizza cooks and 2 or 3 clean burns without issue. In addition, having the plate-setter/pizza stone in to clean as well will also dampen the sparks from flying. If your bottom vent faces the decking, just keep the screen closed or get one of those grill mats from Lowes/HD/anywhere that sells grills. Lastly, at that high of heat, I would expect the smoke to dissipate rather quickly.

Should the thermometer be removed while doing the burn? I read on the forum that it may kill it.

There's no need to burn so hot you roll over your thermometer. If you plan on letting it burn full out and rolling the dial over, yes, pull it out.

700-750 F if fine for a cleanout burn. All the stuff like fat is long gone. If you go to 1100-1200, you'll have a completely bone-white interior. But probably no gasket left. And your food won't taste any better and the inside will get black again after the next cook, so I don't see the point of going that hot.

______________________________________________This is my signature line just so you're not confused. Love me or hate me, I am forum Marmite. Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend. Registered republican. New Orleans, LA - we know how to eat

Should the thermometer be removed while doing the burn? I read on the forum that it may kill it.

There's no need to burn so hot you roll over your thermometer. If you plan on letting it burn full out and rolling the dial over, yes, pull it out.

700-750 F if fine for a cleanout burn. All the stuff like fat is long gone. If you go to 1100-1200, you'll have a completely bone-white interior. But probably no gasket left. And your food won't taste any better and the inside will get black again after the next cook, so I don't see the point of going that hot.

Very good point.

Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now).

well I did a sort of a clean burn yesterday minus the ceramic indirect stone (adjustable rig). That thing is still covered in grease from that brisket cook. Did the burn with the firebox 1/2 filled with lump and the smell was nasty. Allot of smoke at first then it stopped a little. Only got the temps to ~650. When the egg got to 600 the top of the egg exterior was pouring out liquid that I had to keep wiping up, Nasty stuff..